Jam-Filled Palatschinken with Berries & Cream
Thin, tender Austrian crêpes stuffed with strawberry jam and topped with whipped cream and fresh blueberries. Ready in 20 minutes — pure comfort on a plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole milk
- 2 count large eggs
- 2 tbsp butter, melted
- ½ cup strawberry jam
- ¾ cup fresh blueberries
- ¾ cup whipped cream
- 1 tbsp powdered sugar
Instructions
- 1
Whisk flour, milk, eggs, melted butter, and a pinch of salt until smooth and lump-free.
- 2
Heat an 8-inch nonstick skillet over medium-high until a drop of water sizzles and evaporates.
- 3
Pour 3 tbsp batter into the pan, immediately tilt and swirl to spread thin. Cook 45 seconds per side until pale golden.
- 4
Transfer cooked crêpe to a plate. Repeat with remaining batter to make 4 crêpes total.
- 5
Spread 2 tbsp jam on each crêpe, then fold in half. Arrange two folded crêpes per plate.
- 6
Top with whipped cream and blueberries, dust lightly with powdered sugar, and serve immediately.
Tools you’ll need
- 8-inch nonstick skillet
- medium mixing bowl
- whisk
- spatula
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